RecipeRiotQueen

In a bowl, beat eggs, sugar and oil. Fold in dry ingredients and mix well..  Add chopped Kumquats, nuts and pineapple.   Pour into greased and floured tube pan.  Bake 1 hr and 15 minutes at 350F.  Cool, remove from pan.

Bring broth to a boil in a large saucepan.  Add the garlic, half the lemon juice and pepper.  Reduce heat and add the chicken.  Simmer until meat feels springy, about 5 minutes.  Remove chicken with slotted spoon and cut into small cubes.  Toss with mint and remaining lemon juice.  Set aside to marinate.  Add the tomatoes and thyme to the broth and simmer for 10 minutes.  Add the eggplant and cook for 5 minutes more.  Stir in the chicken and its marinade and simmer the soup for 2 minutes.  Sprinkle feta on top and serve.

4 servings
Calories 306
Fat 8 g
Sodium 470 mg
Carbohydrates 23 g
Fiber 5 g
Protein 38 g

Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray. Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of brown sugar mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cardamom, nutmeg, cinnamon and salt. Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat in vanilla.

Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form. Fold egg whites into batter along with crystallized ginger to taste; pour batter over cranberries in prepared pan. Bake at 350F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; run a knife around outside edge. Place a plate upside down on top of cake pan; invert cake onto plate.

Wilt spinach in boiling water. Add it all at once, stir, and drain immediately in a colander—do not let spinach sit in the water. Press as much liquid from it as possible, forming it into a disk.

To saute, heat oil in a large saute pan over med.-high heat. Add garlic and pepper flakes; saute until garlic turns golden, about 1 minute. Stir constantly.

Add the disk of spinach and break it up with a wooden spoon, stirring to coat with oil and garlic. Cook just until heated through, about 1 min. Season with salt and pepper, then transfer spinach to a serving platter.

Drizzle spinach with balsamic vinegar before serving.